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Rainbow Cauliflower Salad

Gina Dickson
Rainbow Cauliflower Salad is an easy to make beautiful salad that is tossed with homemade fresh Italian dressing. It's low-carb, gluten-free, and vegan so it's a perfect fresh salad that all your guest will rave about.
Prep Time 15 mins


  • 1 medium size head of yellow cauliflower
  • 1 medium size head of purple cauliflower
  • 1 medium size head of green cauliflower
  • 1 large shallot


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  • Purchase cauliflower in a variety of colors. I chose green, purple, and yellow. You could also add the traditional white cauliflower.
  • Cut the core out of the cauliflower heads, wash and dry thoroughly. Break apart the cauliflower; you might need a knife to help slice the stems. Break and cut into bite-size pieces and place in a large bowl.
  • Finely chop a large shallot and toss in the bowl with the cauliflower.
  • Mix 2 tablespoons of ┬áHomemade Zesty Italian Seasoning and Dressing Mix with┬ávinegar, water and olive oil in a jar. Place lid on and shake well. *This dressing is better if it sets for a while so make it the day before or a few hours before you make the cauliflower salad.
  • Toss dressing with vegetables then chill in the refrigerator for 1 hour.
  • Then serve and amaze your family and friends with this beautiful salad.

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